⅔ cup / 2 dl popping corn kernels (or 100 g ready popcorn)
¼ tsp sea salt
½ cup peanut butter, unsweetened
2 tbsp erythritol
2 tbsp coconut oil
1 tbsp raw cacao powder
2 tbsp crushed raw chocolate or dark chocolate
Preheat the oven to 150 C / 300 F degrees. Prepare popcorns according to the instructions of your popping corn package. When ready pour the popcorns into a big bowl and mix in the salt. Place the peanut butter, erythritol, coconut oil and cacao powder in a saucepan and cook on low-medium heat stirring constantly so that you get an even sauce. Pour the sauce on top of the popcorns and stir. Stir in also the crushed chocolate chunks. Pour the mixture on a baking tray and bake for 15 minutes. Take out of the oven and let cool. Enjoy!